There’s something magical about walking into a kitchen filled with the sweet scent of peaches and cinnamon after letting your slow cooker work its magic all afternoon. My Slow Cooker Peach Crisp has been my go-to dessert for years—ever since my grandma showed me how effortless it could be. No fancy techniques, no standing over a hot oven—just layer the ingredients, set it, and forget it until that irresistible caramelized topping calls your name. It reminds me of those lazy summer days when dessert practically made itself while we played outside. Trust me, once you try this warm, comforting treat topped with melting vanilla ice cream, you’ll understand why it’s become my family’s favorite way to enjoy peaches.

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Why You’ll Love This Slow Cooker Peach Crisp

This recipe is honestly one of those “why didn’t I think of this sooner?” kind of desserts. Here’s what makes it so special:

Effortless magic: Dump everything in the pot and let the slow cooker do all the work while you go about your day
Perfect texture: Gets that ideal crispy-on-top, juicy-underneath balance that’s so hard to achieve in the oven
Crowd pleaser: The smell alone will have everyone asking when dessert will be ready
No stress: Won’t burn like traditional crisps can if you get distracted (we’ve all been there!)

It’s the dessert equivalent of a warm hug – simple, comforting, and always hits the spot.

Ingredients for Slow Cooker Peach Crisp

What I absolutely love about this recipe is how basic the ingredients are – you probably have most of them in your pantry already! Here’s everything you’ll need to create that perfect balance of sweet peaches and crispy topping:

6 cups fresh peaches – peeled and sliced about 1/2 inch thick (about 8 medium peaches – trust me, fresh makes all the difference!)
1 cup granulated sugar – for just the right amount of sweetness to complement the peaches
1 teaspoon cinnamon – my secret weapon for that warm, cozy flavor
1 cup all-purpose flour – the base of our crispy topping
1 cup old-fashioned rolled oats – not quick oats! They give the best texture
1/2 cup packed brown sugar – packed tight for those rich caramel notes
1/2 cup (1 stick) butter – melted (I always use unsalted – it gives you better control)

A quick tip from experience – measure your peaches after slicing, not before! Nothing worse than thinking you have enough and ending up short. Oh, and don’t skip peeling – those skins get weirdly tough after slow cooking.

How to Make Slow Cooker Peach Crisp

Alright, let me walk you through my foolproof method for making this peach crisp – it’s so easy you’ll wonder why you ever bothered turning on the oven for dessert! Here’s exactly how I do it:

1. Prep your slow cooker: Grab your trusty slow cooker and give the inside a good buttering or spritz with cooking spray. (This little step saves so much scrubbing later!)
2. Toss those peaches: In a big bowl, gently mix your peeled peach slices with the granulated sugar and cinnamon until every piece is coated. Pour this glorious mixture evenly into the slow cooker – I like to use a spatula to scrape every last bit of that sweet peach juice in there.
3. Make the magic topping: In another bowl (or heck, just wipe out the peach bowl!), stir together the flour, oats, and brown sugar. Drizzle in the melted butter and mix until you’ve got crumbly clusters – some small, some chunky – that’s what gives the perfect texture! Sprinkle this evenly over the peaches.

Let it work its magic: Pop the lid on and set it to LOW for 3-4 hours. Now here’s my golden rule – resist peeking before the 3 hour mark! That steam needs to stay trapped to work its magic. You’ll know it’s done when the topping turns golden-brown and the peaches bubble up around the edges.
The hardest part: Let it sit uncovered for about 15 minutes before serving – this helps the topping crisp up perfectly. (I know, the wait is torture when your whole house smells like heaven!)

Watch closely near the end – overcooking can turn those perfect peaches mushy. When the juices thicken just enough to coat the back of a spoon and the topping looks like toasted granola, you’re golden! (Pun totally intended.)

Tips for the Best Slow Cooker Peach Crisp

After making this peach crisp more times than I can count, I’ve learned a few tricks that take it from good to “oh-my-gosh-can-I-have-seconds” amazing:

Peach perfection: Use peaches that give slightly when pressed – rock-hard ones won’t soften enough, while mushy ones turn to baby food
The peek test: At the 3-hour mark, lift the lid just enough to check if juices are bubbling around the edges (then quickly cover again!)
Texture matters: Mix the topping until just combined – overworking it makes tough little dough balls instead of crisp clusters
Size consistency: Slice peaches evenly so they cook at the same rate – nobody wants crunchy surprises!
Timing tip: Cook until juices thicken slightly – they’ll continue thickening as the crisp cools

Trust me, these small touches make all the difference between good and unforgettable!

Serving Suggestions for Slow Cooker Peach Crisp

Oh, let me tell you about serving this beauty! Nothing beats a steaming bowl of peach crisp with a giant scoop of vanilla ice cream slowly melting into the crispy topping – that hot-cold contrast is everything. For breakfast (no judgment here!), try it with Greek yogurt. It’s perfect for summer barbecues, potlucks, or those “I need comfort food NOW” evenings. My family goes wild when I add a drizzle of caramel sauce and chopped pecans for extra crunch. Honestly though? It’s dangerously good straight from the spoon too!

Storing and Reheating Slow Cooker Peach Crisp

Here’s how I keep leftovers tasting fresh (though honestly, there’s rarely much left!): Store cooled crisp in an airtight container in the fridge for up to 2 days. To reheat, I pop individual portions in the microwave for 30-45 seconds or until warm. The topping loses some crispness overnight, but a quick 5-minute toast in a dry skillet brings back that perfect crunch!

Slow Cooker Peach Crisp Variations

Want to mix things up? Here are my favorite easy twists on this classic:

Nutty delight: Stir 1/2 cup chopped pecans or walnuts into the topping mixture for extra crunch
Berry blend: Swap 2 cups peaches for fresh raspberries or blackberries – the tartness is amazing
Apple adventure: Use firm baking apples instead of peaches in fall, adding a pinch of nutmeg to the spices

The best part? All these variations work with the same simple method – just switch ingredients and let your slow cooker do its thing!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each serving of this cozy dessert. (Because let’s be real – we all want to know how much room to leave in our bellies for that second helping!) Remember, these numbers can change depending on your exact ingredients.

Calories: 320 (perfect for treating yourself!)
Fat: 12g (that butter makes it worth every bite)
Saturated Fat: 7g
Carbohydrates: 52g
Sugar: 28g (blame those sweet peaches and brown sugar goodness)
Fiber: 3g (hey, peaches count as fruit!)
Protein: 3g (surprise bonus from those oats)

This is based on dividing the crisp into 6 generous portions – though in my house, we sometimes “accidentally” make that 4 servings. Whoops! If you’re watching specific nutrients, you can always adjust the sugar slightly or use a butter alternative. But between you and me? The full-fat version tastes so much better when it’s a special treat.

FAQs About Slow Cooker Peach Crisp

Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often:

Can I use canned peaches instead of fresh?

You can, but fresh really is best! If you must use canned, drain them well and pat dry – otherwise you’ll end up with peach soup. Reduce the sugar to 3/4 cup since canned peaches are already sweetened. My favorite trick? Use frozen peaches (thawed and drained) when fresh aren’t in season – they work surprisingly well!

How do I keep the topping from getting soggy?

Oh honey, I learned this the hard way! The key is letting steam escape during the last 30 minutes of cooking. Prop the lid open slightly with a wooden spoon handle. Also, make sure your butter is fully incorporated into the dry ingredients – those buttery pockets create crispiness.

Can I make this peach crisp ahead of time?

Absolutely! Assemble everything in the slow cooker insert the night before (keep topping separate in a bag), then refrigerate overnight. In the morning, just sprinkle on the topping and start cooking. The peaches might take 15-20 extra minutes since they’re cold.

Why did my crisp turn out watery?

This usually means your peaches were extra juicy (lucky you!) or you peeked too often, letting steam build up. Next time, try tossing peach slices with 1 tablespoon cornstarch before adding sugar – it helps thicken the juices beautifully without changing the flavor.

Can I double this recipe?

Of course! Just use a larger slow cooker (6-7 quart) and increase cooking time by about 30-45 minutes. The topping might brown faster, so I like covering it with foil after the first 2 hours. Stirring isn’t necessary – trust the process!

Irresistible Slow Cooker Peach Crisp in Just 3 Hours

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A delicious and easy dessert made with fresh peaches and a crispy topping, cooked slowly to perfection.

Author: Kitchen Hub
Prep Time: 15 mins
Cook Time: 4 hours
Total Time: 4 hours 15 mins
Yield: 6 servings 1x
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

6 cups fresh peaches, peeled and sliced
1 cup granulated sugar
1 tsp cinnamon
1 cup all-purpose flour
1 cup rolled oats
1/2 cup brown sugar
1/2 cup butter, melted

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Instructions

Grease the slow cooker with butter or cooking spray.
Combine peaches, granulated sugar, and cinnamon in a bowl. Spread evenly in the slow cooker.
In another bowl, mix flour, oats, brown sugar, and melted butter. Sprinkle over the peaches.
Cover and cook on low for 3-4 hours or until the peaches are tender and the topping is golden.
Serve warm with ice cream or whipped cream.

Notes

Use ripe peaches for the best flavor.
Check the crisp after 3 hours to avoid overcooking.
Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 28g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg